Thanks

[livelaughlovep]

Wow, I posted to four communities and sat here and replied to every email - that was a lot of effort, but you pornistas, were the most voiciferous! I dont think I've ever received so many comments in my life.

Thank you for all the help, you guys are so awesome.

I have but one, two more favors to ask now that I have a armada of ideas, recipes and

Comments

[nigirisake]

Ma Po Tofu. This recipe is more or less true to traditional recipes.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30050,00.html

Seriously, China had over a thousand years to develop excellent recipes for tofu. I think the main reason people don't like tofu is that it's usually used as a meat substitute. So cook it like it's meant to be cooked. Tofu is tofu, it's not meat or eggs or dairy replacement. Revel in its tofu-ness.

Cut tofu into larger pieces before cooking so it doesn't break apart as easily when you stirfry. That should help with the scrambled eggs issue.

[livelaughlovep]

I totally agree, when people use foods as they weren't meant to naturally be used, and then complain its 'weird', well, you asked for it! I mean it can be good, or it can be really bad, but hey. LOL.

[nigirisake]

XD Yeah. Tofu mayonnaise is just going too far ._.

There's also an excellent dish whose name I forget. It involves firm tofu though.
Cut the tofu into triangular pieces, then stuff the tofu with a pork mixture. Fry it and serve it with some sort of sauce over it. The sauce is sort of like a teriyaki sauce but not. If i recall correctly, it's like soy sauce, sugar, ginger and some other stuff. Play with tastes, I guess :D

[livelaughlovep]

Wow, that sounds good. I really have to find some of this real tofu and not this silken crap!

[mochi_tsuki]

It's not the silken that's the problem. There is such thing as perfectly good silken tofu - it has a much softer texture than firm, almost like a custard, and a very delicate flavor. The problem is that, in shelf-stabilizing it, the flavor and texture are damaged. They don't even sell that stuff in Asia, at least not the parts I've been to. As far as I know, it was invented for Americans who tend to let their tofu languish for too long in the fridge.